Key Lime Pie Recipe
Lime custard, graham cracker crust & homemade whipped cream
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until the crumbs are evenly coated with butter.
- 2
Shape the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes until golden and fragrant.
- 3
Cool the Crust
Remove from the oven and let cool completely before adding the filling.
Filling Preparation
- 4
Prepare the Filling
In a large bowl, whisk together the egg yolks until they are thick and pale. Gradually add the sweetened condensed milk and continue whisking until smooth.
- 5
Add Lime Flavor
Stir in the key lime juice and lime zest until fully combined.
- 6
Fill the Crust
Pour the filling into the cooled graham cracker crust and spread evenly.
- 7
Bake the Pie
Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
- 8
Chill
Refrigerate the pie for at least 3 hours, or overnight for best results.
Whipped Cream Preparation
- 9
Whip the Cream
In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until soft peaks form.
- 10
Top the Pie
Spread or pipe the whipped cream over the chilled key lime pie just before serving.